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Author Notes: Crumbles were one of my all time favorite desserts growing up, and that really hasn’t changed. There’s no better time to enjoy these than fall. With all of the delicious apple varieties in season, now’s the time! They’re also a great way of using up those apples that you might have accidentally dropped on the floor and bruised, or left in the fridge just a bit too long. —Lindsay Pleskot
large gala or pink lady apples
lemon (juice only)
tablespoons butter, softened
cup rolled oats
cup bran buds
tablespoon brown sugar
pinches coarse salt
cup 0% plain or vanilla Greek Yogurt (or ice cream)
- Preheat oven to 375°F.
- Slice off the top of the apple and scoop out the core of the apple, including the seeds. Rub the top and the insides of the apple with the lemon.
- In a medium-sized mixing bowl, combine the butter, oats, bran buds, pecans, cinnamon and salt to make your crumble.
- Divide the crumble mixture between the apples.
- Place the apples upright on a parchment paper lined baking sheet and bake until tender, approx 30-35 minutes.
- Transfer to serving dishes and serve with yogurt or ice cream.